Rustic 3-Layer Vanilla Cake with Strawberries & Chamomile

A light, elegant, and naturally beautiful cake to celebrate the simple pleasures of life.

There's something magical about a simple, homemade cake. Whether it’s the soft, fluffy layers, the subtle sweetness, or the joy of sharing it with loved ones, this Rustic 3-Layer Vanilla Cake has all those cozy, comforting qualities and more. Topped with fresh strawberries, delicate chamomile flowers, and finished with a thin layer of creamy frosting, this cake offers the perfect balance between elegance and ease. It's the kind of dessert that looks as good as it tastes—rustic yet refined.

This cake is ideal for a special occasion, an afternoon tea, or just because you’re craving something sweet that feels both celebratory and homemade. And don’t worry, this recipe is totally achievable even if you’re not a pro baker. Let’s dive into how you can create this showstopper of a cake!

Why You'll Love This Rustic 3-Layer Vanilla Cake

• Light & Fluffy: The vanilla cake is soft and tender, perfect for layering and absorbing just a touch of frosting between each layer.

• Minimalist Frosting: The thin layer of frosting between the cake layers leaves the sides bare, giving it that beautiful, rustic, and effortless look.

• Fresh & Vibrant Toppings: Sweet strawberries and chamomile flowers add a burst of natural beauty and freshness.

• Perfect for Spring & Summer: With fresh fruit and flowers, this cake makes the perfect centerpiece for a garden party, birthday, or any celebration under the sun

Tips for Success

• Leveling the Cake Layers: If your cake layers have domed, use a serrated knife to level them before stacking, ensuring your layers are even.

• Light Frosting: The key to the rustic look is not overloading with frosting. A thin layer between the cake layers is all you need to keep it simple and light.

• Make Ahead: The cake layers can be baked a day ahead. Just wrap them tightly and store at room temperature until you're ready to assemble.

• Fresh Ingredients: Use fresh chamomile flowers and seasonal berries for a beautiful presentation.

Serving Ideas

This 3-Layer Vanilla Cake is perfect for all kinds of occasions, whether it’s a family celebration, a baby shower, or an afternoon tea. Pair it with a fresh fruit salad, a pot of Earl Grey tea, or sparkling lemonade for a refreshing and elegant treat.

1. How to Ensure a Moist Cake:
To keep your vanilla cake moist, be sure not to overbake it. Check the cakes with a toothpick or cake tester around 25 minutes. If it comes out clean (with just a few crumbs), it’s done. Overbaking can result in dry layers. Also, don’t skip the yogurt or sour cream — they help retain moisture.

2. Can I Use a Different Frosting?
If you prefer a different type of frosting, feel free to use a cream cheese frosting, whipped cream, or even a ganache. Just keep in mind that a creamier frosting like whipped cream will require more care in decoration to maintain its structure.

3. Decorating Tips for a Rustic Look:
To achieve the rustic, natural look that’s all the rage, don’t overdo the decoration. You want a simple, unpolished vibe, so be careful not to over-frost or perfect the edges of the cake. Let the imperfections shine! If you don’t have chamomile flowers, edible flowers like lavender, nasturtiums, or pansies work wonderfully as well.

4. Cake Storage & Shelf Life:
This cake is best enjoyed fresh, but it can be stored in an airtight container for up to 3 days at room temperature. If you need to store it longer, refrigerate the cake for up to 5 days. When refrigerating, allow the cake to come to room temperature before serving for the best texture.

5. Customizing the Cake Layers:
Feel free to customize the cake layers by adding zest from a lemon or orange to the batter for a citrusy twist. You could also fold in a handful of mini chocolate chips for added texture and flavor. If you’d prefer a more decadent version, drizzle some white chocolate ganache between the layers instead of frosting.

6. Can I Make This Cake Ahead of Time?
Yes! The cake layers can be made up to 2 days ahead. Let the layers cool completely, then wrap them tightly in plastic wrap and store at room temperature. Frosting can also be prepared ahead of time and stored in the fridge. Just bring the frosting back to room temperature and give it a quick mix before spreading.

7. Substituting Ingredients:
If you don't have whole milk, you can use 2% milk, though the cake may be a little less rich. Similarly, plain yogurt can be substituted with sour cream or even buttermilk if you need to make do with what you have on hand.Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.

Yield: 12 Slices

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Rustic 3-Layer Vanilla Cake with Strawberries & Chamomile

Prep time: 25 MinCook time: 25 MinInactive time: 45 MinTotal time: 1 H & 35 M

The vanilla cake is soft and tender, perfect for layering and absorbing just a touch of frosting between each layer.

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Ingredients

For the Vanilla Cake Layers:

• 2¾ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 cup whole milk, room temperature
• ½ cup plain yogurt or sour cream, room temperature

For the Frosting

• 1 cup unsalted butter, softened
• 3½ cups powdered sugar, sifted
• 2 tsp vanilla extract
• 2–3 tbsp heavy cream or milk
• Pinch of salt

For Toppings

• ½ cup fresh strawberries, sliced or halved
• A few sprigs of fresh chamomile flowers (ensure they're food-safe and pesticide-free)

Instructions

Make the Vanilla Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans (optional to also line with parchment paper.)
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
4. Beat in the eggs, one at a time, then mix in the vanilla.
5. Mix in the yogurt, then alternate adding the flour mixture and milk, starting and ending with flour. Mix until just combined.
6. Divide the batter evenly between the three prepared pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely.

Prepare the Frosting:

1. In a stand mixer or large bowl, beat butter until smooth.
2. Gradually add powdered sugar, mixing on low until incorporated.
3. Add vanilla, salt, and enough cream to reach a soft, spreadable consistency.
4. Beat on medium-high for 2–3 minutes until light and fluffy.

Assemble the Cake:

1. Place the first cake layer on a cake stand or serving plate.
2. Spread a very thin layer of frosting over the top using an offset spatula.
3. Repeat with the second and third layers, stacking them neatly.
4. Leave the sides of the cake bare for a rustic, natural finish.
5. Arrange cut strawberries and fresh chamomile flowers on top of the cake. Serve.

Notes

For a flatter cake (perfect for layering), level the tops of each layer with a serrated knife if they dome.

Rustic styling tip: Use a spoon or spatula to let a bit of frosting peek over the sides, but don’t fully frost them — it gives that casual, natural look.

Make ahead: You can bake the cake layers a day in advance and wrap them tightly. Assemble the day of serving.

Decorate just before serving to keep the fruit and flowers looking fresh.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.